Sichuan cuisine
VicentaLakin
Miyagi chickens have a variety of styles and practices, and I prefer Master Shu Ho's tastes to be gilded, sweet and sour, and to make the dishes more dry, unsophisticated, fragrance, as if I had heard from a master that the colours of the dishes are red and white, i.e. chili and peanut white. Some friends would say, "Why do you take peanuts off when they're red and white and you don't care about peanuts? And some things are not big principles, or are they primarily for the sake of family or their own taste and proximity, and your kitchen is in your hands, and don't worry about the peanut skin。
VicentaLakin
Once heard, “With 1,000 hands, there are 1,000 tastes, Chinese cooking, mysterious, difficult to replicate, from the mountains to the cities, and the teaching of cooking, still follows the traditional way in which they are passed on to each other. Today I'm sharing this fish apricot mushroom. It's a first-class food better than meat, low fat and nutritious。
VicentaLakin
The cold-eating rabbit is a traditional Chinese food from the Sichuan self-confederated region and belongs to the small river kitchen system, which has been in existence for over 100 years. As a country known as the country's rabbit country, people in the region love rabbit meat, especially cooking and eating a type of food called “cool rabbit”, rabbit meat with high proteins, low fats, low cholesterol meat, a vernacular acrimony, its small bones, its fine taste, its cold-cooked vegetables, and its specialty in Sichuan。
VicentaLakin
My daughter said she'd eat a spicy pot during the summer, but I wouldn't do it, so I kept doing it. Just a few days ago, I got a pack of crawfish. The spicy pot's food is what you want. The process is simple, the food is washed and cut, the vegetables are dried up, the meat is cooked, the meat is cooked and all is cooked, and the sauce is cooked. The first time I did it, I was a bit busy, and the balls forgot to cook it first, so they had to boil it with some water, so it tasted good
